Food Sciences and Nutrition
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Published By Informa Uk (Taylor & Francis)

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Chemical Composition and Nutritional Characteristics of Quinoa (Chenopodium Quinoa Willd.)

1989 ◽  
Vol 42 (4) ◽  
pp. 245-261 ◽  
Author(s):  
N.W. Galwey ◽  
C.L.A. Leakey ◽  
K.R. Price ◽  
G.R. Fenwick
Keyword(s):  
Chemical Composition ◽  
Chenopodium Quinoa ◽  
Nutritional Characteristics

Chemical Analysts and Nutritional Evaluation of Certain Under-Exploited Vigna Spp.

1989 ◽  
Vol 42 (4) ◽  
pp. 213-221
Author(s):  
N. Rajaram ◽  
K. Janardhanan
Keyword(s):  
Nutritional Evaluation

Effect of Dietary α-Tocopherol Supplementation on α-Tocopherol Levels TN Porcine Tissues and on Susceptibility to Lipid Peroxtdatton

1989 ◽  
Vol 42 (4) ◽  
pp. 203-212 ◽  
Author(s):  
F.J. Monahan ◽  
D.J. Buckley ◽  
P.A. Morrissey ◽  
P.B. Lynch ◽  
J.I. Gray
Keyword(s):  
Porcine Tissues

Caffeine Consumption in the United Kingdom: A Retrospective Survey

1989 ◽  
Vol 42 (3) ◽  
pp. 183-191 ◽  
Author(s):  
Nigel R. Scott ◽  
Jagadish Chakraborty ◽  
Vincent Marks
Keyword(s):  
United Kingdom ◽  
Caffeine Consumption ◽  
Retrospective Survey ◽  
The United Kingdom

A Comparison of Rice Bran, Wheat Bran and Cellulose as Sources of Dietary Fibrein the Rat

1989 ◽  
Vol 42 (3) ◽  
pp. 153-163 ◽  
Author(s):  
I.T. Johnson ◽  
J.M. Gee ◽  
J.C. Brown
Keyword(s):  
Rice Bran ◽  
Wheat Bran

Price as an Indicator of the Fat Content of Mince

1989 ◽  
Vol 42 (3) ◽  
pp. 165-172
Author(s):  
Nicola Dunn
Keyword(s):  
Fat Content

Vitamin Losses with Microwave Cooking

1989 ◽  
Vol 42 (3) ◽  
pp. 173-181 ◽  
Author(s):  
Helga Gerster
Keyword(s):  
Microwave Cooking
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